Topic 4: Fats & Oils

Question 1

why do we need fats and oils?

Answer 1

Fats are a source of essential fatty acids, our brain for instance is composed of roughly 60% fat, DHA is also another fatty acid accounting for 40% of polyunsaturated fatty acids in our brain and 60% in the retina of your eye.

Question 2

What vitamins are soluble in fat?

Answer 2

Vitamin A, D, E, K (helps with Blood clotting, and loncardiovascular health)

Question 3

What is the function of fats and oils in cooking?

Answer 3

flavor preservation, creamy texture in sauces, varrying textures when cooking with oil, glossy/moist appearance, use in emulsions, satiety, efficient mode of heat transfer

Question 4

What are fats and oils chemically?

Answer 4

long organic acids, fatty acids, 1 glycerol molecule + 3 fatty acid molecules react and make fats called triglycerides + water

Question 5

fat molecules atoms and composition?

Answer 5

chain of 3 fatty acid –>6 oxygen atoms, can have 50 carbons and over 100 hydrogens. mostly just carbon (C) and hydrogen (H)

Question 6

what are the types of diagrams to display the fat molecules?

Answer 6

structural formula, ball and stick model, space-filling model, bond line formula

Question 7

saturated vs unsaturated?

Answer 7

Saturated: saturated with hydrogen, an entire chain of single bonds between carbon atoms. higher melting point, solid, common in meat
unsaturated: have double bonds, lower melting point and more likely a liquid, common in plants

Question 8

Example of a mono-unsaturated fatty acid

Answer 8

oleic acid (only has one double bond)
*Monounsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol

Question 9

what is poly unsaturated fatty acid?

Answer 9

unsaturated fatty acid with at least 2 or more double bonds eg. (α-linolenic acid) Three double bonds,

Question 9

common omega-3 fatty acids?

Answer 9

docosahexaenoic acid (DHA) ,
eicosapentaenoic acid (EPA), —> found in cold water fish, ie tuna, salmon, sardine

α-linolenic acid (ALA)–> found in plant sources canola oil, walnuts, flaxseed, and soybean

Question 9

omega 3 and omega 6 fatty acids are….

Answer 9

Polyunsaturated fatty acids also ‘essential fatty acids’ because the human body cannot synthesize it.

Question 9

omega-3 fatty acids are?

Answer 9

fatty acids have a double bond three carbons away from the methyl carbon.

Question 10

What is the ideal intake ratio of omega-3 to omega-6

Answer 10

1:1-4

Question 10

Omega-6 fatty acids are?

Answer 10

polyunsaturated fatty acids that have a final carbon-carbon double bond in the sixth bond, counting from the methyl end.

Question 11

omega-3 decreases this but omega 6 contribute to

Answer 11

risk for heart disease & cancer, has anti-inflammatory properties the later contributes to inflammation

Question 12

All fats are different percentages of…

Answer 12

saturated, polyunsaturated or monounsaturated.

Question 13

trans fatty acids?

Answer 13

a type of unsaturated fat in processed foods, trying to make it more saturated. They use the process of hydrogenation reaction where the structure of the molecule chaces from cis to trans.

Question 14

is unsaturated or saturated fat better for cooking

Answer 14

unsaturated fat is said to promote more health benefits whilst saturated fats increases the risk of heart disease,

Question 15

What are some oil-based cooking methods

Answer 15

deep-fry, pan fry, confit, sauteing, stir fry

Question 16

What is confit?

Answer 16

slow cooking low heat in oil method at 90 C

Question 17

Maillard Reaction?

Answer 17

reaction between amino acids and reducing sugars creating aromatic compounds (reaction proceeds from around 140 °C)

Question 18

Caramelization

Answer 18

a reaction between sugar molecules, this results in nutty flavor and brown color. Sucrose breaks down into and glucose and fructose and caramelize around 170 °C. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor.

Question 19

Thiopenes?

Answer 19

sulfur containing compounds with meaty quality

Question 20

oxazoles?

Answer 20

oxygen-containing compound with nutty sweet taste

Question 21

alapyridaine?

Answer 21

a maillard reaction product that enhances the flavor of meatiness, sweetness and saltiness

Question 22

reducing sugars?

Answer 22

the sugar compound gives some of their electrons to other molecules

Question 23

what are fructose and glucose examples of?

Answer 23

reducing sugars

Question 24

what flavor does diacetyl produce?

Answer 24

buttery flavor

Question 25

what flavor does furan give?

Answer 25

nutty flavor

Question 26

what flavor does acetaldehyde produce?

Answer 26

rum flavor

Question 27

explain the caramelization and maillard reaction that takes place when cooking onions

Answer 27

carbohydrates (sugar molecules) in the onion break down when heat is added. The carbonyl group start to bind with the amino groups from amino acids

Question 28

caramelization is thermogenic in nature
what does thermogenic mean?

Answer 28

produces heat as it reacts

Question 29

who was Ancel Keys?

Answer 29

he was responsible for inciting fear over saturated fat. Correlating fat consumption as the reason for high cholesterol and heart diseases

Question 30

what were the benefits of a high fat, low carb diet?

Answer 30

though many had presumed that fat was causing heart diseases, it was in fact carbohydrates (sugars) that were what worsened triglyceride concentration (the main cause) in the blood stream. To decrease that concentration, a high fat, low carb was what actually helped.